This is another one of the great ideas I found via the Secret Recipe Club. I’ve seen the idea around before now though, using frozen bananas as a low cal ice cream. Essentially, you can just freeze a banana, toss it into your food processor and whip up a quick and easy soft serve “ice cream.”

I keep meaning to try it, I just keep eating the bananas we buy. But Anne at Quick and Easy, Cheap and Healthy posted her version of a bananas foster ice cream. This one takes those same bananas, roasts them, then combines them with milk before running the whole deal through an ice cream freezer.

It sounded great and I just happened to have some rather beat up on bananas. They had come camping with us, so they were a bit bruised and dinged up, making them perfect for this ice cream.

After peeling and breaking them up into chunks, I tossed them with a little sugar and got them into the oven.

After spending some time in the oven, the bananas smelled divine and looked it too.

The original recipe didn’t call for any chocolate, but Anne added a chocolate swirl to hers. I am still a bit addicted to the black cocoa I bought recently from King Arthur, so I turned our ice cream into a chocolate banana ice cream instead of one with a swirl.

Break up bananas into 1/2″ pieces and placed on a lightly greased cookie sheet. Sprinkle with sugar and toss to combine well. Bake 400 F for 30-40 minutes, stirring once, until bananas are browned and cooked through.

Remove from oven, and combine in your blender with remaining ingredients. Blend until smooth, then cool for several hours or overnight in the refrigerator. Once the base is cool, pour into ice cream machine and process according to machine’s instructions.

Once frozen, you can either eat the ice cream soft serve or remove ice cream into a freezer-safe container and freeze for a few hours before serving.

Gasp! I realized this morning I forgot to add in the picture of my final product before this auto posted….here it is!